Serves: 6 to 8 servings

2 tablespoons butter, plus extra
for greasing the pan
1 pound butternut squash, peeled, and
cut into 3/4-inch pieces
4 parsnips, peeled, and cut into 3/4-inch pieces
Kosher salt for seasoning, plus 2 teaspoons
Freshly ground black pepper for seasoning,
plus 1 teaspoon
1 (1 pound) loaf brioche, challah,
or sourdough bread, cut or
torn into 1-inch pieces
1/4 cup vegetable oil
3 tablespoons brown sugar
2 tablespoons cinnamon
1 tablespoon fresh thyme leaves, chopped
3 cups heavy cream
8 eggs, beaten
3/4 cup brandy

Set an oven rack in the center of the oven. Preheat the oven to 400
degrees F.
Grease a 9 by 13-inch glass baking dish. Set aside.
In a large skillet, melt the butter over medium-high heat. Add the butter-
nut squash and parsnips. Season, to taste, with salt and pepper. Cook,
stirring occasionally, for 5 minutes until slightly softened. Set aside
to cool.
In a large bowl toss together the bread cubes and vegetable oil. Add the
brown sugar, cinnamon, 2 teaspoons salt, and 1 teaspoon pepper. Toss
the ingredients together until well coated.
In another bowl mix together the heavy cream, eggs, and brandy. Pour
the cream mixture over the bread mixture. Add the cooled vegetables
and toss until the bread is coated.
Spoon the mixture into the prepared pan. Bake for 40 to 45 minutes
until the bread pudding is puffed and golden.

Twice Baked Potato Casserole

Recipe courtesy Emeril Lagasse
Food Network Show: Emeril Live
Episode: Ultimate Thanksgiving
Emeril's Potluck: Comfort Food
with a Kicked-Up Attitude
William Morrow Publishers, New York, 2004

Serves: 12 servings

10 large russet baking potatoes
(about 7 pounds total)
8 tablespoons (1 stick) plus 1 tablespoon
unsalted butter, at room temperature
1 cup sour cream
1/2 cup heavy cream
2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
3/4 pound bacon, cooked until
crisp and crumbled
1/2 pound sharp white Cheddar,
cut into 1/2-inch cubes
3/4 pound mild Cheddar,
grated (3 cups)
1/2 cup finely chopped green onions
3 eggs, lightly beaten

Preheat the oven to 400 degrees F.
Scrub the potatoes well and rinse under cool running water. Pat dry with
paper towels and prick the potatoes in several places with a fork. Place
the potatoes in the oven and bake for 1 hour to 1 hour and 15 minutes,
or until tender. Remove from the oven and set aside on a wire rack until
cool enough to handle.
When the potatoes have cooled, cut each potato in half and, using a spoon
or a melon baller, scoop the flesh out of the skins, leaving as little flesh as
possible. Place the potato flesh in a large bowl and add one stick of the
butter, the sour cream, heavy cream, salt, and pepper and mash until
chunky-smooth. Add the bacon, cubed white Cheddar, half of the grated
Cheddar, the green onions, and eggs and mix thoroughly.
Butter a 9 by 13-inch casserole with the remaining tablespoon of butter
and reduce the oven temperature to 375 degrees F. Place the seasoned
potato mixture in the prepared casserole and top with the remaining
grated Cheddar. Bake for 35 to 40 minutes, or until bubbly around the
edges and heated through and the cheese on top is melted and lightly
golden. Serve hot.

Cornbread Stuffing